Warm, spicy and full of fall flavors - enjoy this soup any time!
Sweet Potato and Carrot Soup
Recipe makes 1 serving.
1/2 medium Sweet Potato, cubed
1/2 cup Carrots, chopped
1/4 medium Onion, diced
1/2 cup Celery, chopped
1 clove Garlic, minced
1 MWLC Chicken Bouillon Fiber Fulfill
2 cups Hot Water
1 tsp. Curry Powder
1/4 tsp. Ground Ginger
Black Pepper, to taste
In a bowl, mix MWLC Chicken Bouillon Fiber Fulfill with 2 cups hot water. Add mixture to a medium pot and add all remaining ingredients. Stir to combine. Turn stove to high and bring to a boil.
Once boiled, lower heat to simmer and cover the pot, for about 20 minutes or until carrots and sweet potato are fork-tender. Using an immersion blender, very carefully blend the hot soup into a purée.
You may also ladle the soup in batches into a blender (just make sure you have a vented lid, or else the hot soup will explode!)
Recipe and Photo by Sarah in Canton.